so this is actually part one of a two-parter. i’ve been drooling over this rhubarb slice from two spoons blog for months now. i had some peaches that were rapidly ripening so i thought i’d make some peach bars instead. but as it turns out the peach puree is delicious on its own as a spread or butter. it’s apple butter’s younger, cooler sister. and it’s seriously the most adorable color with those tiny vanilla freckles. (i’m not hating on apple butter here. if i were a butter sibling i’d totally be the apple)
i want to put it on everything…english muffins, toast, peanut butter sandwiches, oatmeal, a spoon. but later this week you’ll see it on a spiced bed of oatmeal and butter and cut into squares.
and it’s really easy. start with 2 1/2 c. cubed peaches (i didn’t quite have enough so i also used some plums)
then stir in 1/2 c. each of honey and sugar. scape seeds from 1/2 of a vanilla bean. throw the pod in too.
simmer for about 15-20 minutes while smooshing with your spoon. puree in a blender or food processor until it looks like this:
an emulsion blender might work too.
now go ahead and sample it on all kinds of things, examples mentioned above. just reserve 1 cup of this for the bars.
vanilla bean peach butter
makes 1 1/2 cups
2 1/2 c. cubed peaches (or other stone fruit)
1/2 c. honey
1/2 c. sugar
1/2 vanilla bean, split and scraped
-combine all ingredients in small saucepan over medium-low heat. simmer 15-20 minutes, until fruit is cooked and has begun breaking down.
-cool slightly. puree in food processor, blender or with emulsion blender.
-store in refrigerator (i’m sure how long this would keep. i would imagine at the very least a week)